Three Bean and Broccoli Pasta Salad

“This is mom's recipe for a quick all-in-one lunch idea: it is quickly whipped up, lasts several days in the fridge, is hearty/filling, nutritious, and versatile. This recipe can have many variations depending on what you prefer. The main idea is: one pasta noodle, the canned 3 bean salad, some sort of vinaigrette (or and combination of several), and any extra veggies you want in your salad.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring 3 qts water to boil.
  2. While bringing water to a boil, set frozen broccoli pkg in microwave to defrost for approximately 6-7 minutes.
  3. Open, drain, and rinse canned 3 bean salad in colander.
  4. When water is boiling, add pasta> Boil pasta for 8-9 minutes to al dente.
  5. As noodles are cooking, prepare the broccoli> Cut stems away from broccoli flowerettes> Cut flowerettes into bite-sized pieces> Use the stem portion as well if you prefer.
  6. Place broccoli pieces and rinsed/drained bean salad in mixing bowl.
  7. Once noodles are cooked, remove and strain in colander while running cold water over noodles to stop cooking, and cool down the pasta> With a sharp knife or kitchen scissors cut up pasta slightly (if using long noodles).
  8. Once cooled and drained place pasta in mixing bowl with bean salad and broccoli.
  9. In measuring cup pour dressing (s) of choice to 1/2 cup measure> Blend if using multiple dressings>*I use a combination of Newmans Light Balsamic Vineagrette and Kraft Fat Free Caeser Italian.
  10. Pour dressing over salad and add fresh cracked pepper and salt to your liking>*i use about 1 1/2 tbs of salt to cut the sweetness of the bean salad.
  11. Mix gently and well> Nice if chilled, but if time does not allow, it can be eaten immediately.
  12. Some add-in ideas: diced cucumber, tomato, black olives, onion, chicken/ham, sunflower seeds.

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